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Ten Questions

10?’s With Chef Aimee Plesa

September 11, 2020 By Lisa Grigsby

Aimee Plesa is a 34 year industry professional. She started her culinary career at the age of 14 at the K&W in Springboro before moving on to her first management position at Hot Sam’s in the Dayton Mall and eventually the executive chef at Ollie’s Place, kitchen manager at Bargos Grill & Tap and the executive chef at Hammel House Inn Bed & Breakfast. She is a self taught chef who has participated locally in the Dayton Chef Showdown, Bloody Mary Showdown and AleFeast. She is also a food writer for Warren County Online News and Tastes of the Tri-State as well as being the owner of Thyme After Thyme Gourmet.

While she’s been getting ready to open the restaurant at Hammel House in Waynesville, she took a few minutes to answer our 10 question interview:

What is your favorite ingredient to cook with?

Overall, I have to say tomatoes are my favorite ingredient to work with. There are so many ways to use them, the possibilities are virtually endless. My current tomato obsession is working with heirlooms. The flavor is unmatched and I can get lost in the colors as I prep them.

 

What ingredient do you dread?

I’m not sure “dread” is the right word, but I always flinch a little when I have to work with seafood of any kind. I’m allergic to any water dwelling creature, so I can’t taste any of the recipes I create that use them. I fly by the seat of my pants and rely that my intuition is right when it comes to pairing flavors and textures. And pray to the kitchen gods that my coworkers are completely honest when they taste test.

 

What’s your favorite dish to make?

Soups! They are so warm and comforting and can make any meal feel a little more special. Plus, they can be a true test of creativity when you’re met with a random assortment of ingredients that need to be used up.

 

What’s your favorite pig out food?

This is probably the hardest question on this list LOL My favorite pig out food really depends on what kind of mood I’m in and what time of the year it is. Some of my favorites include Taco Bell Doritos los Tacos, DLM Killer Brownies and the peanut butter chocolate chip oatmeal cookies from Big Sky Bread Company. Special shoutouts for pumpkin spice lattes, Ghiradelli peppermint chocolate squares and Reese peanut butter eggs.

 

What restaurant, other than your own do you like to dine at in the Miami Valley?

For Italian food, hands down Mama DiSalvo’s! The Eggplant Parmesan is simply to die for. And nobody beats the chicken tenders at Bargos! Bentino’s 4 cheese pizza also keeps me coming back for more.

 

What’s your best advice for home chefs?

Don’t be afraid to experiment. Some of the weirdest sounding combinations can be absolutely delicious.

 

If you could invite any 4 guests to a dinner party who would they be and why?

I don’t need 4 guests to answer this question, I just need one. My father. He passed away when I was 24, well before my culinary career took off, and I would love to have him sample my cooking. One of my happiest memories from my childhood was cooking for him and I think he would be pleasantly surprised at what I can cook now.

If I absolutely had to include 3 more people, I would choose former President Obama because I think it would be a great experience to break bread and share a drink with him; Keanu Reeves because he is the epitome of non-chalant celebrity cool. Number four would have to be a package deal-Neil Peart, Geddy Lee and Alex Lifeson of Rush. They have been my favorite band since I was in grade school for so many reasons.

 

Who do you look up to in the industry and why?

To be honest, I don’t closely follow the people of the industry-locally, nationally or globally. I loosely follow the trends and local news but I’m not really invested in it as a whole.

 

What do you do in the Miami Valley on a day off?

I am on the verge of opening a new kitchen, what is a day off? LOL

I love visiting Jungle Jim’s. I can literally spend an hour in the cheese section alone. My close friends Cathy and Megan can confirm this. I also enjoy walking the trails around Caesar’s Creek, shopping for carnival glass in Waynesville and playing music trivia at Heather’s. Scott Hall IS the trivia host with the most. I have also recently accepted a writing position with Warren County Online News, so a good chunk of my free time is spent sharing recipes on there.

 

Share a kitchen disaster, lucky break or other interesting story:

The biggest “lucky break” I have gotten in this industry led me to my current position at Hammel House. One night I had to work late and open early at my former position, so I just got a hotel room for the night. Once I checked into my room, I opened my Facebook messenger and had a random message pop up. A business owner in Waynesville was asking if I was the Aimee that used to work at Cobblestone Cafe (I was one of two), and if I was that Aimee, the new owners at Hammel House would like to speak with me. I followed up on her message the following morning and through a series of texts, emails, phone calls and in-person meetings, I was offered the job. Jona-thank you!!!

Filed Under: Ten Questions, The Featured Articles

10 ?’s with Chef Xtine Brean

September 4, 2020 By Lisa Grigsby

Chef Xtine Brean is well known within the Miami Valley vegan circle.  She’s been cooking up some amazing plant-based meal for years, first out of a pop up truck at various festivals, then from her food truck, the
Om Nom Mobile Cafe . Most recently she has served as food-services coordinator at Central State University.  Her dream has always been to make her food accessible to everyone, and awakening omnivores to the tasty food she can make using 1000’s of plants. This Saturday, Sept 5th, she will open the doors to Cafe 1610, located in the District Provisions Building at at 521 Wayne Ave with partners Molly Blackshear and Cathy Mong.
Hours: 
Wed- Fri   8am- 2pm
Saturday: 10am – 4pm
Sunday:  10am – 4pm and 5-9pm with Guest Chefs 
While she was busy prepping to open her new restaurant, Xtine made time to answer our Chef 10?’s.
What is your favorite ingredient to cook with?
Trumpet Mushrooms
They are so wonderful and “meaty”. The fact that they shed so perfectly means you can use them as ‘pulled pork’. Saute them, roast them, delicious. The other thing their known for its vegan scallops, perfect texture

What ingredient do you dread?
Jackfruit
So labor intensive to break down and not terribly excited about the flavor although I was talking to another chef earlier who suggested rinsing it before cooking.

 

What’s your favorite dish to make?
Chili This has been my signature dish for over 8 years. I served it at LARP events to meat eaters and forgot to tell him that it was vegan and they never complained and in fact ask for more every single time. plus I can make a megaton of it at a time, put it in Ziploc bags and freeze it in portions that I can use later

 

What’s your favorite pig out food?
I will kill a bag of chips! it’s unfortunate that the chip world seems to think you need a milk products to make flavor stick. Standing around in the chip aisle reading ingredients people think I’m crazy but so many of them hide whey. And besides I just like a good Ripple chip that’s nice and salty….. Goes great with a nice michelada!

 

What restaurant, other than your own, do you like to dine at in the Miami Valley?
Melt in Fairborn, love that place. They have so many vegan versions of their classic menu items that they had to create a whole separate menu for them! And although their mac and cheese is not quite as good as mine they have plenty of mix-ins that can make it really fun

 

What’s your best advice for home chefs?
Don’t be afraid of fresh herbs! They can take a dish from okay to oh wow. I feel like parsley is particularly underrated. it will brighten up so many dishes if added at the end

If you could invite any 4 guests to a dinner party who would they be and why?

My 2 business partners, my bestie and my boyfriend

I like to break bread with people I can relax with, eat, drink and laugh with….and who will be glad to do the dishes afterward!

Who do you look up to in industry and why?
Isa Chandra Moscowitz, the most innovative and creative vegan chef out there. She took her career from influencer to restaurateur!

 

What do you do in the Miami Valley on a day off?
I’m a big history fan.  I like to stroll through Carrillon Park as often as I can

 

Share a kitchen disaster, lucky break or other interesting story:
I remember a grand opening 7 or so years ago that caught us completely off guard.  Over 100 people showed up, we had no hostess, the ticket time was over an hour in some cases, complete chaos BOH.  That’s the only time I’ve ever wanted to cry in a kitchen.  Knowing what can go wrong will for sure make this new opening as smooth as possible!

Filed Under: Ten Questions, The Featured Articles Tagged With: Cafe 1610, vegan, Xtine Brean

10?’s with Pastry Chef Justin Emanuel Mohler

July 22, 2020 By Lisa Grigsby

Justin Mohler went to culinary school at Sullivan University and has been a pastry-chef in the Dayton area for the better part of twenty years, working at Blue Moon, Christopher’s Restaurant and Olive- An Urban Dive.  Hoping to open in August, Salt Block Biscuit Company has been a long time in the planning, with construction delayed and some of the layout changed as COVID 19 social distancing has taken over.

 

His new place will be located in the Fire Blocks District  at 115 East Third Street and will feature fresh baked goods with breakfast and lunch served to go or from the baker’s dozen bar stool at a counter.  He’ll also be open for nighttime service on the weekends and hopes to feature cooking classes as well.

There will also be a small bodega style market section that will feature grab and go goodies, that will include high end tinned meat (think sardines and tuna) as well as locally sourced honey, jams and vinegars.

 

While waiting for the final touches to be put on his building, after a long delay due to the Pandemic, Justin was kind enough to take on our DMM Chef’s 10 Questions Interview:
What is your favorite ingredient to cook with?
 Butter: I love the fact that this dairy product is Universal in so many ways. From flaky French pastries to adding richness to a curry Indian or Thai cuisine, it succeeds to many levels. 
 
What ingredient do you dread?
  Rose Water: This is best used for perfumes and not for internal use. Ha! I mean you wants a mouth full of potpourri? 
  A little bit goes a long way, thats for sure.
 
 
What’s your favorite dish to make?
  Any type of shoulder, leg or arm that would require a full day in the oven and fills the air with an herby bold aroma. 
 
What’s your favorite pig out food?
  Chips & Dip of any shape or form
 
What restaurant, other than your own, do you like to dine at in the Miami Valley?
  I’m a sucker for ole school Supper Clubs, Treasure Island, Hickory Bar-B-Q, Buckhorn, Oakwood Club.
  These places take me back to my childhood when we would go out with my grandparents on a Saturday night. What a treat that was!! Also these places have a feeling of tradition which to me makes the menu more consistent and no surprises.
 
What’s your best advice for home chefs?
  Clean as you go 
 
If you could invite any 4 guests to a dinner party who would they be and why?
  Nancy Silverton, Martha Stewart, Christina Tosi, & Samin Nosrat
  I just have a strong connection with how they view food. I also feel they would leave their egos at the door and would be open for me to pick their brains. At least I would hope.
 
 
Who do you look up to in the industry and why?
  Elizabeth Valenti 
  She takes pride in her staff and does so much for the community. I’m just getting to know her but all I’ve witnessed is kindness and patients. Another person I would love to have over for dinner soon.
 
What do you do in the Miami Valley on a day off?
  Bike and Brewery hopping
  
 
Share a kitchen disaster, lucky break or other interesting story:
  I once caught my shirt on fire while stirring rhubarb. 
  While working at Christopher’s in late May of 2009. I had a large stock pot full of chopped rhubarb to cook down slightly before adding it to my strawberries. To keep it from burning in the bottom of my pot, I constantly had to keep a firm intense stir. My friend who was also a chef in the kitchen that day looked over at me stirring and said ” Justin you’re on fire!!” 
  Thinking she was commenting on my determination of not burning the rhubarb.. I replied ” I Know” and just kept stirring with a smile.
  She raised her voice ” No, you’re literally on fire”
  I looked down and here I had myself too close to the range and had caught my shirt on fire. With a panic I turned around and headed for the sink. How I did not burn myself is beyond me, but my shirt on the other hand had seen better days. I then borrowed an undershirt from a server so I could finish my strawberry rhubarb cobbler.   
  

Filed Under: Ten Questions, The Featured Articles Tagged With: Justin Mohler, Salt Block Biscuit Company

10?’s with Chef Katy Fischer

May 6, 2020 By Lisa Grigsby

Katy Fischer is originally from Urbana, Ohio and always knew she wanted to become a chef from an early age. She studied at the Pennsylvania Culinary Institute in Pittsburgh. After graduating, she traveled the US working in many five star resorts polishing her talents in the kitchen. One of her favorite places was Savannah, Georgia where she worked under a French Chef who taught her the art of Southern cuisine.

In 2011 Katy moved back to town to spend time with her family and met the love of her life, Jeremy. She has been with Coldwater Cafe in Tipp City for 8 years and she has been the Executive Chef since 2015. Her culinary talents have brought many new customers by enlightening their taste buds with her unique creations. When Katy isn’t creating masterpieces, she loves spending time with Jeremy in Key West and with their three dogs, Lu, Merle, and Huckleberry, whom she considers her children.

Katy took some time to answer our Chef 10? interview and here’s what she had to say:

What is your favorite ingredient to cook with? 
My favorite ingredient to cook with isn’t a specific ingredient…but I would say spice. I love spicy food. The spicier the better. At Coldwater, I definitely hold back the heat as many people aren’t as crazy about it as I am. But let me be clear, I do not like things to just be hot, they have to be flavorful as well. There are so many ingredients out there that infuse dishes that I wish people would be more open to. There are so many amazing chiles that are underutilized. I love harissa, curry, masalas…there are just so many.

 

What ingredient do you dread?
Hmmm. I would have to say veal. I personally do not cook or eat veal. For my own personal reasons. I am an animal lover and not a lover of animal cruelty.

 

What’s your favorite dish to make?
Soup! Random answer, I know. But at Coldwater, we are known for our soups. We have a Soup of the Day and I am always creating new things. You can make soup out of anything. I just made a green tomato bisque full of fresh basil and lime juice and topped it with a crab and jalapeno salad. Killer.

 

What’s your favorite pig out food?
Oh gosh, well I’d say sushi….I love sushi! I could probably eat an entire sushi boat by myself. Ha…and that pickled ginger, yum!

 

What restaurant, other than your own, do you like to dine at in the Miami Valley?
I love Thai Nine. Like I said before, I’m a spicy kind of lady…I always ask what the hottest number is when I order and then ask them to make it even spicier. They have amazing Curry and Pad Thai. I also love the “surprise” sushi roll, that’s always fun. I love that when I go there, they treat me so well. They know I am the Chef at Coldwater and I love that the employees are fan of us as well. I love the support.

 

What’s your best advice for home chefs?
My best advice to Home Chefs would be to not take things too seriously. Recipes are guidelines. Have fun with what you’re doing and try new things, because I promise you the best things in life were created by accident.

 

If you could invite any 4 guests to a dinner party who would they be and why?
Four guests (can I choose alive or dead?) 1. Emeril Lagasse – he was one of the reasons I decided to become a Chef. His cooking shows were about all I watched as a teenager. I was always asking my Mom to get me the ingredients for his recipes I saw him making and she did! 2. Elton John – he’s done it all. His music is amazing, he’s not afraid to stand out in a crowd, he’s an activist, he’s an inspiration, and he just seems like he’d have a lot of great stories to tell. 3. Ellen DeGeneres – she’s hilarious, witty, kind, genuine, generous, an animal lover and activist, and I know we would have so much to talk about. 4. My Mom – she’s my number one fan. She’s always been there supporting me every step of the way. She’s the main reason I became a Chef. She was always cooking and baking and I loved being around her and doing anything she was doing. I still do.

 

Who do you look up to in the industry and why?
Honestly, I look up to all the Chefs I see killin’ it on Instagram. The chefs who are always being tagged on True Cooks. The chefs that are out there day in and day out, busting their butts, making delicious and beautiful food. The chefs who are driven by the passion we as chefs all have inside of us. Being a chef is not for the faint of heart. When you’re passionate and dedicated enough to be a chef, you may not see the light of day. You spend it in a kitchen, creating art to make other’s happy. You go home, sleep, and get up and do it again. All for the passion.

 

What do you do in the Miami Valley on a day off?
On my days off I enjoy kayaking in the Great Miami near Troy and Tipp City, hiking in Yellow Springs, trying new wineries, riding my bicycle, walking my three pups, gardening ( I plant and take care of lots of succulents)

 

Share a kitchen disaster, lucky break or other interesting story:
Oh the kitchen stories I could tell you- well just the other day we had sold roughly 70 Charcuterie kits and I was prepping more cheese when my hand slipped off the tip of my knife. My knife went through my hand cutting through three layers of skin. 6 stitches later, I came back to work, and everyone got their Charcuterie boards.

 

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chef Katy, Coldwater Cafe, Katy Fischer

10?’s with Chef Dane Shipp

February 17, 2020 By Lisa Grigsby

Chef Dane Shipp

Chef Dane Shipp is approaching his second anniversary in the kitchen of Lock 27 Brewery.  A graduate of the Sinclair Culinary program he’s been cooking around town for over ten years.  Having started at the downtown branch of Lock 27 in winter of 2018, he was recently promoted to Executive Chef, overseeing both locations of the breweries restaurants.   Having just rolled out 17 new menu items, he made some time to take on DMM’s Chef 10?’s interview:

 

1.  What is your favorite ingredient to cook with?

My favorite ingredient to work with is garlic! It’s one of the most flavorful ingredients out there! I use it in a lot of my dishes. Roasted, fried crispy for asian dishes, sliced raw, etc…

2.  What ingredient do you dread?

I’d have to say the ingredient I dread the most is beets! Only because it takes a long time to cook, and it will stain you and everything around you!

3. What’s your favorite dish to make?

My favorite dish to make is pad kee mao (drunken noodles) I’m obsessed with asian cuisine, and that’s my favorite noodle dish. Spicy, and fresh ingredients!

Steak ramen

 

4. What’s your favorite pig out food?
That would have to be tacos! I can literally eat 20 tacos! One of the best creations ever made!

 

5. What restaurant, other than your own, do you like to dine at in the Miami Valley?
I go to a lot of different restaurants in the Dayton area! Because of my plant based diet I’m limited, but to name a few, Wheat Penny, Tik’s Thai Express, Taqueria Mixteca, Linhs Bistro, and Little Saigon!

 

6. What’s your best advice for home chefs?
My advice to home chefs is to try cooking with new ingredients! Experiment with new flavors! Gotta fail in attempts at different recipes in order to get better!

Scallops with bacon jam and roasted carrots



7. If you could invite any 4 guests to a dinner party who would they be and why?

Lebron James– basketball was my first love, and I grew up watching him! He’s inspirational, and from a small town in Ohio like myself. I respect him a lot!
2 Chainz– I appreciate his taste in the finer things in life!  He not afraid to try different stuff, and I know he would appreciate my cooking!
Dave Chappelle– obviously everyone knows how funny this guy is! To be in a room with him would be a great experience! Comedians have different ways of thinking, and they are not afraid to say what they want. I respect his real ness
Barack Obama– Obama might be the coolest dude in the world! I just feel like he is always calm and chill! I feel like all those guys at a dinner party would create a really good vibe!

Lobster risotto


8. Who do you look up to in the industry and why?

Honestly I look up to the underdogs. They people who are famous chefs, or classically trained. I’ve never been trained by anyone, so I can relate to the people who just know how to cook really good from getting in the kitchen and working at your craft! I look up to people like action bronson, and Matty Matheson. I can relate to people like that.

 

9. What do you do in the Miami Valley on a day off?
On a day off, I usually will go to a bigger city like Columbus or Cincinnati, and enjoy the city! Eating food, drinking cocktails, and experience all the culture I can!

 

10. share a kitchen disaster, lucky break or other interesting story:
My lucky break was honestly coming to lock 27. I was at my previous job for 8 years, and they never let me showcase my creativity. When I came to lock, I was creating dishes within the first 2 weeks, and after a year I was the executive chef! So now I create 4-5 dishes every single week for both locations, and it’s a rare thing in Dayton, OH for a chef to have that much creativity that doesn’t own the establishment!

Filed Under: Ten Questions, The Featured Articles Tagged With: Chef Dane Shipp, Lock 27, Sinclair Culinary School

10 ?’s with Chef Patrick Sartin

July 5, 2019 By Lisa Grigsby

Chef Patrick Sartin started cooking at a young age in Dayton working in several local kitchens including The Country Club of the North, Rocky’s Pizza, and Kohler Catering, before attending the Culinary Institute of America, where he graduated in 2002. After graduation Sartin did a stint as the Head Chef at Chanterelles here in Dayton, before he achieved his goal of travel and work in as many different regions of the US as he could, gaining as much culinary knowledge as possible.

Patrick has worked in the industry across the United States from Colorado to Maine working with very talented culinarians including two ACF Certified Master Chefs. As a chef for the prestigious Ocean Properties LTD in Bar Harbor Maine for years, Patrick assisted in opening and overseeing the daily operations in hotel kitchens and large catering facilities up and down the east coast. Sartin has extensive knowledge and experience executing large banquet functions, operating multiple outlets, and producing a wide variety of foods indigenous to the different regions and cultures of The United States. He began his  mobile venture Harvest Mobile Cusine in 2013, a valuable harvesttool for street vending, catering, and exposure of flavor, Patrick has been spreading the love of cuisine he has gathered through his extensive travels and aims to show how important it is to get back to the simplicity of cooking, using local ingredients and simple time honored techniques.

 

What is your favorite ingredient to cook with?

I prefer to cook with locally-sourced, organic ingredients. In my experience, those ingredients are the freshest, and most flavorful. I believe that by supporting our local growers and producers, I am slowly bringing the community together one bite at a time.

 

What ingredient do you dread?

Commercially manufactured and produced foods that are low in nutrition and high on preservatives.

 

Wedding Beets

What’s your favorite dish to make?

I don’t focus on a single dish, but rather the idea of utilizing foods from the area. I enjoy cooking according to the seasons. The most beneficial foods are those that are sourced from the roots of our community. So, I typically feed my family a lot of salads and vegetables.

 

What’s your favorite pig out food?

Eating is an essential part of life that we, as a culture, need to take more seriously. If you eat wholesome foods, you won’t have that urge to over indulge. I believe we need to change our mindsets to a healthier and more sustainable one when it comes to fueling our bodies.

 

What restaurant, other than your own do you like to dine at in the Miami Valley?

I look for restaurants that have the same mind set as myself. I support locally-owned and operated restaurants that support community growers.  Corner Kitchen is our “go to” family dining spot.  They do a wonderful job sourcing local foods, have an excellent service staff, and respect the simple flavors that sourcing local can bring to the plate.  They do a great job of making the guest feel welcome, and also provide options for young growing palates to explore new tastes.

 

What’s your best advice for home chefs?

Always source your ingredients from your local growers or your own garden.  Utilizing foods at their peak freshness brings out the true flavors.  Simple cooking techniques highlight the fresh flavor of your community gardens.

 

Patrick & Becky

If you could invite any 4 guests to a dinner party who would they be and why?

I would invite the 4 women who have meant the most to me in life.

-Grandmother Caroline who taught me the basic fundamentals of cooking at a very young age. I assisted her in many meal preparations and chocolate chip cookie batches.

-My Mother, Lin, who has always provided solid support throughout my culinary travels and growth.  Growing up on a farm she has a knack for gardening, and that spilled over to our large backyard produce garden that we used for our family meals growing up.

-My wife, Becky, who taught me that even though two individuals are raised in entirely different worlds, food is the one thing that everyone can relate too through memories.  She is a very important part of Harvest and the key to our success.  I’m very grateful to have her along for this ride, and look forward to many more roads traveled together.

-My daughter, Sage, who has been an inspiration to both Becky and I.  She is what drives us to be the best people we can, and continue to spread our passion of local food, and community support.  Being able to watch her grow has been an overall joy.

 

Who do you look up to in the industry and why?

I look up to all the Chefs I was fortunate enough to spend time with in the kitchen and learn from in my culinary travels throughout the states.  I’m inspired by those who share my philosophy of using food as a way to build communities, and show respect to the hard-working farmers.

 

What do you do in the Miami Valley on a day off?

I enjoy spending time in nature with my dogs.  I know of several spots around the area that we can disappear into the woods, getting away from the daily grind and noise of life.  To me, the most relaxing space is being deep in the woods with a gentle breeze blowing just enough to hear the trees whisper as they sway. It’s in these brief moments, being one with nature, that I feel most at peace.

 

Share a kitchen disaster, lucky break or other interesting story:

I have been very fortunate in my culinary travels to have the opportunity to share my passion with many dignitaries and well-known individuals, like President Obama.

Most recently we were asked to cater a birthday dinner for a local celebrity and his family.   We plated and served a 7-course, locally-sourced meal at a very secluded venue from our mobile kitchen.  It was very humbling to see the smiles on folks after experiencing my creations, and sharing these flavors with people from all walks of life.

 

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chef Patrick Sartin, Harvest Mobile Cuisine

10 ?’s with Chef Stephanie Schifrin Salas

January 11, 2019 By Lisa Grigsby

Cincinnati native and University of Cincinnati alumna, Stephanie Schifrin Salas was born to be a chef. Early on, while watching PBS’s original celebrity chef, Julia Child, Stephanie was enthralled with all things cooking. Her junior high classmates began referring to her as “Chef Steph” well before her graduation from Queen City Culinary Academy and the Culinary Institute of America.

Feeding larger groups has become Chef Stephanie’s niche. Cooking at home for two or four people has become increasingly difficult as she has grown accustomed to feeding the masses.

Chef Stephanie’s cooking style is a modern mix of classic flavors. She has a flair for taking ordinary ingredients and making them extraordinary.

Chef Stephanie accepted the position of Executive Chef at The Dayton Club atop the Kettering Tower this past July. While she stays busy helping the club through it’s rebrand, she also found time to answer our Chef 10 ? interview.

What is your favorite ingredient to cook with?

Fresh herbs & citrus…they add so much flavor and acidity to dishes and allow me to use less salt!

What ingredient do you dread?

Anything in a can!

What’s your favorite dish to make?

Soups & sauces. I was classically trained as a saucier out of culinary school & my first Chef taught me if I could make a good soup or sauce; I could make ANYTHING!

What’s your favorite pig out food?

It’s either a good pizza or bowl of really awesome pasta.

What restaurant, other than your own, do you like to dine at in the Miami Valley?

I am a fan of The Paragon, Thai 9, Corner Kitchen, Mamma DiSalvo’s.

What’s your best advice for home chefs?

Don’t over complicate things…if it tastes great & your friends & family love it…then it’s a win! The pics on Pinterest, social media & recipe books don’t always get it right!! Cook from your heart & soul…the rest will follow

If you could invite any 4 guests to a dinner party who would they be and why?

Julia Child, Ronald Reagan, My Grandpa Stu & Michael Jordan…to discuss the world, sports, cooking, my love of all of them and how they all individually had a part of shaping me to be the talented chef (& fan of things sports & politics) that I am today

Who do you look up to in the industry and why?

Other strong & talented women in our business that succeed and grow—that are willing to share their stories and knowledge with others. Those (like me) who mentor and challenge young chefs to do better, to be humble, to learn the craft from the ground up and take a piece and part from every cook, utility worker, chef, FOH co-worker, GM, bartender you come into contact with—you never know when you will work with them again…and you never know what trick of the trade they will teach you…inspire you with or motivation you will want to share with a protégée in the future!

What do you do in the Miami Valley on a day off?

Spend time with good friends & loved ones checking out locally owned shops, restaurants, galleries & museums. I love learning about the history of the Miami Valley area and have used a great deal of its people & places as inspirations in my new menus here at the Dayton Club.

Share a kitchen disaster, lucky break or other interesting story:

Funny sports related laugh…when I was the Executive Chef @ Soldier Field in Chicago my Game Day Kitchen was on one of the Skybox levels in the stadium…I had the pleasure of coming in to find Paris Hilton, Jim Belushi, Bill Murray and other famous celebrities helping my line cooks bang out orders during a rush! They were lost…but it was always so much fun watching them play along with my staff!!

 

Filed Under: Ten Questions, The Featured Articles Tagged With: Stephanie Schifrin Salas, The Dayton Club

10 ?s with Chef Jansen Trotman

October 4, 2018 By Lisa Grigsby

Chef Jansen Trotman was born in Trinidad and grew up in the Virgin islands. His family’s love for food and fellowship as well as their passion for clean living became the foundation and inspiration for his culinary career. Chef Jansen has been in the restaurant industry for over 25 years. Throughout the years, he’s had the privilege of working with some wonderfully talented and extremely creative chefs , Dan Eule , Ricardo Heridia, and Anne Kearney, to name a few. Jansen has been the executive chef at Lily’s Bistro in the Oregon district since January where they have always maintained a very close relationship with the local farming community.  he’s been helping to grow their team’s love for creative, fun, and seasonally-driven menus that they change each and every day.

What is your favorite ingredient to cook with?

fresh fish
What ingredient do you dread?
canned meat
What’s your favorite dish to make?
beans and rice with a perfectly cooked sunny side up egg.
What’s your favorite pig out food?
taco bake
What restaurant, other than your own do you like to dine at in the Miami Valley?
Meadowlark
What’s your best advice for home chefs?
taste everything… a lot!
If you could invite any 4 guests to a dinner party who would they be and why?
My Mom,  Dad and my wife because they share the same love for food and fellowship as I. The fourth person is incredibly difficult to decide, I’ll have to give it some thought.
Who do you look up to in the industry and why?
Nobu Matsuhisa.. he’s my all time favorite chef. I admire his drive and determination to stick to his vision throughout the years in spite of so much adversity and opposition.
What do you do in the Miami Valley on a day off?
usually visit one of the local parks for a walk or a hike and dine at one of the local eatery’s.
Share a kitchen disaster, lucky break or other interesting story:
I was vegetarian until I graduated high school. When I was younger my sister’s and I would spend the summers in Tortola with my grandmother. Her brother regularly brought her fresh whole fish from his morning catch. She would clean it, make broth out of the head and bones to use in soups and stews. This whole process at the time was foreign to me and maybe a bit weird and gross too! One morning I was being a total jerk and telling her that it’s disgusting and awful and she promptly picked up one of the fish heads, and hurrled it at me. That might have been when my deep connection to seafood began!!

Filed Under: Ten Questions, The Featured Articles Tagged With: Jansen Trotman, Lily's Bistro

10 ?s with Chef Aaron Watson

March 27, 2018 By Lisa Grigsby

There’s a new face in the kitchen at the Dayton Convention Center, Chef Aaron Watson.  Technically he’s employed by Spectra by Comcast Spectacor, who handles the food service for the Center.

Prior to his recent move to Dayton Watson was the Executive Chef of Babalu Tapas and Tacos in Lexington, KY.  Owner Al Roberts described Watson as “very talented and energetic and outgoing with the public.”   He also described Watson as “very emphatic about working with local suppliers and  he built invaluable relationships with producers of local agriculture.”

Chef describes himself  as an over achiever, with hands on experience managing high volume kitchens, which is a good thing since his first big event in his new kitchen at the Convention Center will be the 2018 Delta Sigma Theta Debutante Ball this weekend for over 1000 guests.

Watson earned his Associates of Applied Business in Hospitality Management as well as Restaurant Marketing, Professional Chef and Human Resource and Management Certifications from Cuyahoga Community College in Cleveland.

 

To help you get to know the new Chef in town, we asked him to answer our 10 ? interview and here’s what he had to say:

 

Duck Breast/Five Grain Rice Pilaf/Lemon Sabayon/Citrus Balsamic/Asparagus

What is your favorite ingredient to cook with?

Duck

What ingredient do you dread?

Vegetable Base…!

What’s your favorite dish to make?

Ossobuco

What’s your favorite pig out food?

Tacos

What restaurant, other than your own do you like to dine at in the Miami Valley?

I’ve only been in Dayton for about 2 weeks. But I look forward to seeing what the food scene has to offer.

What’s your best advice for home chefs?

Volunteer to cook for a weekend at a local fine dining restaurant. It will be a life changing experience

If you could invite any 4 guests to a dinner party who would they be and why?

Will Smith, Kim Jong Un, Dalai lama, Linda Blair. Reason: Pure entertainment value!

Who do you look up to in the industry and why?

Eddy Tancredi

What do you do in the Miami Valley on a day off?

Biking, Hiking, Camping, Bush craft

Share a kitchen disaster, lucky break or other interesting story:

A fellow cook at the time had been working very long hours for over a week. Mainly shifts he had picked up to gain extra money. Stress was surmounting due to him working a second job and also holding the position of Pastor at a local Church. One night he comes over to me and asks if I can close his station so he can leave early. I told him I had been busy all night and have a lot to do closing my station already. He asked several other people to no avail. He then began yelling that no one will help him and then completely freaked! He started throwing hand fulls of baked potatoes into the oven with cans of Vegaline, threatening to blow us up. He than began slinging pans of ketchup and bbq sauce all over the walls while yelling about us not being a team. One of the cooks ran off the line in fear to get a manager from the FOH. At that point, the cook then scurried to gather all the hotel pans from the floor, emptied the oven of potatoes and pan spray. Then he ran in the back to the mop sink, grabbed the water hose and sprayed all the sauce off the walls, squigied the floor and stood in front of his station as if nothing ever happened? The manager finally comes back to the kitchen with an anxiety filled expression and sees everything running as usual. That was the day we all realized just how crazy Ed actually was! Things never felt quite as safe after that…

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chef Aaron Watson, Comcast Spectacor, Spectra

10?’s With 2018 Chef Showdown Champ Crystal Coppock

March 19, 2018 By Lisa Grigsby

The judges with Crystal.

The third times a charm for Wheat Penny Chef Crystal Coppock.  On Sunday afternoon at The Dayton Home and Outdoor Living Show, before a standing room only audience,  Crystal took her mystery bag of Marrow Bones, Gorgonzola Cheese, Bacon and  Angel Food Cake, enhanced by her special anchovy butter and some ingredients from the Whole Food Pantry  and created the winning dish, as judged by James Beard Award winning Chef Anne Kearney, former C’est Tout owner Dominique Fortin and Nestle Corporate Executive Chef George Sideras.

Crystal, a Dayton native, has been been cooking since her childhood. What started as a hobby quickly turned into the passion which paved the path to her eventual career.

Crystal’s childhood memories of the kitchen revolve around her grandma, Clarine Baldwin. She can recall standing at her grandma’s side as Clarine would cook Southern family favorites from scratch, such as chicken and dumplings or cornbread. Crystal was completely enamored by Clarine’s ability to transform things as simple as flour and eggs into healing and delicious meals which would then be celebrated by family and friends.

Qualifying round of Chef Showdown with Crystal, Rae Rosbough and Jon Mezera on Sat, March 17th

Crystal would later go on to pursue Culinary Arts at the Miami Valley Career Technology Center in Clayton, Ohio, graduating in 2008. She worked in several kitchens, both corporate and local before eventually finding her place as Sous Chef at Wheat Penny Oven and Bar. The passion for food and people displayed at Wheat Penny by its owners Elizabeth Wiley, Elizabeth Valenti, and Dave Rawson resonated with Crystal.  The message is simple and powerful: Cook great food for great people. 

After entering the showdown in 2016, making it the finals in 2017, in 2018 Crystal walked away with the $500 grand prize and bragging rights.  Right after her win, we asked her to answer our Chef 10 Questions and here are her answers:

What is your favorite ingredient to cook with?

2017 Chef Showdown Finals

 
I’m a huge fan of fish.  It’s so versatile, but also requires some technique to execute properly. Additionally,  I really enjoy using vinegars, they can breathe a new life into some pretty dull things. 
 
What ingredient do you dread?
Oh man, I truly don’t know.  I don’t care for chicken breast, but I can’t say I dread it. 
 
What’s your favorite dish to make?
I love making fresh pasta,  equally I love sauce making.  I care a lot about texture and depth of flavor. 
 
What’s your favorite pig out food?

Cooking at Wheat Penny

Dips of all kinds.  I’m a sucker for a good guacamole.
 
What restaurant, other than your own, do you like to dine at in the Miami Valley?
Corner Kitchen,  without a doubt. 
 
What’s your best advice for home chefs?
Challenge yourself and accept that you’re going to mess some things up.  Cooking should be fun, and you should explore it. 
 
If you could invite any 4 guests to a dinner party who would they be and why?
Hmmm… I don’t have a good answer for that.  I really enjoy sharing food with people, that’s why I do this work.  So really,  anyone who genuinely appreciates good food. 
 
Who do you look up to in the industry and why?

Marysa & Crystal – photo by Megan Powell


A lot of people, but in particular Dave Rawson. He is so knowledgeable but very modest.  I try to model my management style after him.  He’s a really spectacular chef and mentor. 

What do you do in the Miami Valley on a day off?
I hang out with my wonderful wife,  Marysa and we like seeing movies,  going to dinner,  going to museums or just hanging on the couch with our dog. 
 
Share a kitchen disaster, lucky break or other interesting story:
Well, who could forget about the time I forgot the sauce during the first chef showdown? I’ve learned a lot about focus since then.  

 

Filed Under: Dayton Dining, Ten Questions, The Featured Articles Tagged With: Chef Showdown, Crystal Coppock

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